ARCHIVES: Shaker Lemon Pie

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Well, well almost the end of the month again, and I'm sure
you're thinking “what is up with that slacker pie of the month
club?” Well…. Listen, I'm trying to write a dissertation here,
give a gal a break!
Ok now that I'm done complaining… let's imagine what I'd be like if I was totally organized, practical, thrifty, unfettered by worldly distractions or individuality (close your eyes and imagine, then flip card over and open eyes).
So ok the Shakers, if you don't know, are/were an American religion started in 1772 by “Mother” Ann Lee, who had a vision that she was the second coming of Christ, the vital female component of ‘God the Father-Mother.' The shakers (the United Society of Believers), believed, among other things, in a communal, unified, simplistic, honest, celibate, God-fearing lifestyle. In keeping with their style of simplicity, the world-famous “Shaker Lemon Pie” is the epitome of simple, elegant beauty. Not only does this pie contain a mere 3 ingredients, but it uses the entire lemon, rind and all, so thrifty!! Honestly though, the shaker lemon pies is one of my all-time favorite pies, both to make and to eat. Tips for success: 1. cut those lemons as paper-thin as you can… borrow a mandoline from a friend if you have to, and 2. macerate the lemon slices in the sugar at least overnight so the rinds have a chance to break down. Ok? So give this one a try!

Shaker Lemon Pie
Pastry for a 2-crust 9” pie.
2 lemons,
2 C sugar
4 eggs.
Slice lemons paper thin, rind and all (you can pick out seeds as you come to them). Combine with sugar; mix. Let stand 3 – 24, stir occasionally. Add beaten eggs to lemons. stir. scoop into pie shell. Cover with top crust. Cut slits in crust near center. Bake @ 450º for 15 minutes, reduce to 375º for 25 min more, or until center is bubbling. Cool & serve.